Winter Walnut Pesto
- 12 cup extra virgin olive oil
- 2 garlic cloves, cracked
- 12 ounces arugula, stems removed
- 12 cup walnuts, toasted
- 14 teaspoon nutmeg, grated
- 1 dash salt
- 1 dash pepper
- 12 cup parmesan cheese, grated (use the best you can get)
- Cook the garlic in olive oil for about 5 minutes over medium heat.
- Loosely pack the arugula, walnuts, half the warm oil and garlic in a food processor.
- Grind into a paste.
- Add the nutmeg, salt and pepper, the cheese, any remaining arugula and the remaining oil and garlic.
- Pulse to a paste.
- Serve spread on a toasted baguette or as a sauce for chicken or pasta.
extra virgin olive oil, garlic, arugula, walnuts, nutmeg, salt, pepper, parmesan cheese
Taken from www.food.com/recipe/winter-walnut-pesto-139124 (may not work)